Jettons Mop
By: Barnaby Dorfman
Published: Friday, February 12, 2010 - 3:54pm

Ingredients




tablespoon Salt
tablespoon Dry mustard
1 tablespoon Garlic powder
tablespoon Ground bay leaf
1 tablespoon Chili powder
tablespoon Paprika
1 tablespoon Hot Sauce
1 pint Worcestershire Sauce
pint Vinegar
2 quarts Bone stock
pint Oil

Preparation

1 Mop For All Barbecue Meats (about 3 quarts) (note - these are half the quantities in the original recipe - Bruce) 2 Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigeratorJust as the recipe mentiones, I to have been told that it is not only the mop ingredients, it is the RETURNING flavors from the meat to the mop pan that livens up the mopping success.